BOURBON PUMPKIN TART WITH PECAN STREUSEL
Steps:
- Make crust: Whisk flour, sugar, orange zest, and salt in bowl of stand mixer. Using paddle attachment on low, cut in butter until the mixture looks crumbly, with pieces of butter about size of dried peas. Add egg and cream, mixing on low until the dough is just combined. If dough is too dry to come together, add more cream, 1 tablespoon at a time. Gently mold the dough into a 1-inch-thick disk and wrap in plastic. Refrigerate for at least 1 hour or up to 1 week. Make filling: Spoon pumpkin into large bowl. Whisk in eggs, one at a time, until thoroughly incorporated. Add both sugars, flour, ginger, cinnamon, cloves, and salt. Whisk for about 30 seconds. Whisk in the heavy cream and bourbon. Make streusel topping: Combine the flour, both sugars, cinnamon, and salt in a food processor fitted with a metal blade. Pulse briefly to mix. Add butter and pulse until blended into the dry ingredients and mixture is crumbly. Remove blade and stir in the pecans. Assemble and bake: Position a rack in the middle of oven and heat to 350 F. Take the tart dough from the refrigerator and let it warm up until pliable, 5 to 15 minutes. Unwrap the dough and set it on a lightly floured work surface. With as few passes of the rolling pin as possible, roll the disk into a 13" round about 3/16" thick. Drape the round into an 11" fluted tart pan with removable bottom. Fold excess dough into the sides of pan and press to create an edge that's flush with top of the pan and about 1/2" thick. Pour filling into the crust. Scatter the streusel topping evenly over the filling. Bake until the topping is evenly cooked and it no longer looks wet in center, 50 to 65 minutes. Let tart cool on wire rack for at least 2 hours before serving (or, once it has completely cooled, wrap it in plastic and refrigerate overnight; before serving, let it sit at room temperature for 1 to 2 hours). Serve warm, at room temperature, or slightly chilled, with whipped cream.
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Badhon Sarker
[email protected]Great recipe! I love that it uses all fresh ingredients.
Mohammed Shaibu
[email protected]This was yummy! I added some chocolate chips to the filling for a chocolate chip pumpkin tart.
Quinton Johnson
[email protected]This recipe makes a surprisingly great quiche when you leave out the pecan streusel and top with grated cheese instead.
Steven Harunah
[email protected]This tart was a bit too runny for my taste, but it was still good. The flavors were all there, but I think I would try cooking it for a bit longer next time.
Vickie McPherson
[email protected]This tart was a bit dense for my taste, but it was still good. The flavors were all there, but I think I would try using a different crust next time.
Mona Mohammed
[email protected]This tart was a bit too sweet for my taste, but it was still good. The crust was flaky and the filling was creamy and smooth. I think I would try reducing the amount of sugar in the filling next time.
Dream Sans
[email protected]This tart was easy to make and turned out beautifully. The crust was crispy and the filling was creamy and flavorful. I loved the combination of pumpkin and bourbon. I will definitely be making this again.
Kashi Usfxi
[email protected]I made this tart for a party and it was a huge hit! Everyone loved the combination of pumpkin and bourbon. The pecan streusel topping was also a big hit. I will definitely be making this again.
Jannat Sheikh
[email protected]This tart was delicious! The crust was flaky and the filling was creamy and smooth. The pecan streusel topping added a nice crunch. I would definitely recommend this recipe.
Collins Chibueze
[email protected]I was a bit skeptical about the bourbon in this recipe, but I'm glad I tried it. It added a really nice depth of flavor to the tart. The pecan streusel topping was also a great addition. I would definitely make this again.
Oladele Nuru
[email protected]This tart was a bit more work than I expected, but it was worth it. The crust was flaky, the filling was creamy and flavorful, and the pecan streusel topping was the perfect finishing touch. I would definitely make this again for a special occasion.
MD ROCKY
[email protected]I made this tart for my family and they loved it! The crust was flaky and the filling was creamy and smooth. The pecan streusel topping added a nice crunch. I would definitely recommend this recipe.
Abdullah Seid
[email protected]This tart was easy to make and turned out beautifully. The crust was crispy and the filling was creamy and flavorful. I loved the combination of pumpkin and bourbon. My guests raved about it.
cheekychubs 2010
[email protected]I'm not usually a fan of pumpkin pie, but this tart changed my mind. The bourbon added a nice depth of flavor and the pecan streusel topping was the perfect finishing touch. I'll be making this again for sure!
Kylie Davidson
[email protected]This tart was a hit at my Thanksgiving dinner! The flavors of bourbon, pumpkin, and pecan streusel blended perfectly. The crust was flaky and the filling was creamy and smooth. I will definitely be making this again.